2 dozen cleaned soft-shell crawfish
1/4 lb. lump crab meat
4 oz. fresh spinach
1 oz. butter
2 tbsp. garlic
Salt and pepper to taste
1 sheet pastry or 2 dozen canned crescent rolls, unbaked

Clean and season soft-shell crawfish with salt and pepper. Saute spinach in butter and garlic and season. To assemble, place a piece of lump crab meat and some spinach within the head cavity of the crawfish and wrap pastry or crescent rolls around stuffing, exposing both claws and the end of the tail. Repeat process with all crawfish. Place crawfish on a greased baking pan and bake at 350 degrees until pastry is golden brown. Serve with tomato butter sauce.

TOMATO BUTTER SAUCE:

1 bulb French shallot
1/2 c. white wine
1/4 lb. andouille sausage, sliced
4 tomatoes, cored and quartered
1 1/2 c. heavy cream
8 tbsp. butter, cut into sm. pieces
Salt and white pepper to taste

Place first 5 ingredients in a saucepan. Bring to a boil and reduce until almost dry. Add cream and reduce by half. Remove from heat and strain. Whip in butter one piece at a time until all has been added. Keep warm until ready to serve. Do not keep this sauce hot or butter and cream will separate. Serves 6 to 8.